Even though it’s Fall, it sure doesn’t feel like it here in Arizona. What a wonderful November day. So to make it seem more like Autumn, I needed to make something Fall-ish. I previously made and Acorn Squash with Quinoa and Apple dish so this time I wanted to make something more dessert like. This turned out awesome. Sweet and savory.
It reminds me of the sweetness of sweet potatoes and the tanginess of a walnut apple tart. Great combination of flavors. Top this with a scoop of vanilla coconut ice cream and you got yourself a dream dessert.
Not only is this dessert tasty tasty but it’s healthy (gluten free and vegetarian). You know how I love healthy disguised as delicious 🙂 Seriously, you do not need processed foods to have a satisfying sweet dessert.
The hubby said this tasted like a country apple pie, especially with a scoop of ice cream on top.
When I go to the grocery store I like to check out foods I’ve never made before. What if it’s something that I absolutely love? I’ll never know unless I give it a taste.
Which brings me to Acorn Squash. I love Spaghetti Squash as seen in my Low Carb Spinach Bacon Carbonara and I often eat it topped with a little ghee and marinara but I hadn’t tried Acorn Squash yet. I found this great recipe at www.thelemonbowl.com and had to give it a try.
This recipe is super awesome because not only is it vegan and gluten free but paleo is you omit the walnuts. Nutritionally it boasts 6 grams of protein and 4 grams of fiber. Hearty, filling and nutritious is a pretty perfect meal or side dish in my book.
You don’t know what you are missing if you don’t branch out and try new foods. I used to be close minded to things I never tried before but after being pleasantly surprised a couple of times, now I look forward to trying new foods.
Acorn Squash with Quinoa and Apple - Vegan and Gluten Free
1 acorn squash, seeded and cut into small cubes (leave the skin on)
¼ cup olive oil - divided
1 teaspoon salt - divided
½ teaspoon pepper - divided
1 cup uncooked quinoa - prepared according to package instructions (I used vegetable broth instead of water to cook mine, it just adds a little more flavor)
1 apple - cored and diced small
½ cup scallions - minced
¼ cup parsley - minced
¼ cup lemon juice
⅓ cup chopped walnuts - toasted (optional if making paleo)
Read the entire recipe before starting.
Preheat oven to 400 and line a baking sheet with foil.
Place acorn cubes in a resealable plastic bag and coat with half of the olive oil, salt and pepper (2 tablespoons olive oil, ½ teaspoon salt and ¼ teaspoon pepper.) Seal bag and massage to combine.
Lay out the squash on foiled lined baking sheet and bake for 25 minutes or until softened.
Since the squash will be softer at this time, if you need to make the pieces smaller, you can easily do that now.
While squash is baking, combine cooked quinoa, diced apple, scallions and parsley in a large bowl.
Toast walnuts in a dry pan for 4-5 minutes over medium heat or until they smell toasted. Add to bowl with quinoa.
Add cooked squash to the quinoa and dress with lemon juice, remaining olive oil, salt and pepper (2 tablespoons olive oil, ½ teaspoon salt and ¼ teaspoon pepper.) Toss well and season with additional salt or pepper if needed.